Heart of Hutch dissolves; activities continue through Hutchinson Health

Heart of Hutch, a grass-roots effort led by volunteers, started in 2010 with the mission of inspiring positive habits, behaviors, and attitudes throughout our community. Hutchinson Health has provided strong support and partnership for Heart of Hutch’s efforts to promote eating smart, moving more, and building social connections.

At the close of 2018, the Heart of Hutch name will dissolve and takes its new form.  As Hutchinson Health increases efforts to improve health and well-being in partnership with its members, patients, and community, many of the programs of Heart of Hutch will continue to be championed by Hutchinson Health in partnership with community volunteers.

Included in Hutchinson Health’s efforts will be community favorites like “One Book, One Community”, “Little Free Libraries”, “Community Events”, and more. Efforts to improve community connections will continue to be led and implemented by community volunteers through the Connect Wholeheartedly Committee, with support from Hutchinson Health.  Move Naturally and Eat Smart efforts will be led by Hutchinson Health and implemented in partnership with individuals and organizations within the community.

For a complete list of community initiatives, events, services, and resources supported or led by Hutchinson Health, visit the Health & Well-Being page at https://hutchhealth.com/health-well-being/.

For questions regarding activities, volunteer opportunities, and organization partnerships, contact Candace Hoversten, Health and Well-Being Manager at choversten@hutchhealth.com.

Random Acts of Kindness

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2018 One Book One Community

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Whole Wheat Banana Pancakes

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Grilled Baby Bok Choy

bokchoy2

Our friends at Loon Organics gave us a grilling recipe with a new twist!

Grilled Baby Bok Choy with Walnut Pesto
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Ingredients
  1. 2 bok choy
  2. 1/3 cup walnuts, chopped
  3. 4 oz fresh basil leaves (1 oz. in the bag)
  4. 2 cloves garlic
  5. 2 tbsps extra virgin olive oil
  6. 1 tsp fresh oregano
  7. sea salt and black pepper to taste
Instructions
  1. Blend all together in a food processor.
  2. Cut 2 bok choy in half lengthwise (or leave small ones whole) and baste with pesto.
  3. Grill for 15 minutes either on foil or on clean grill until stem is soft and can be pierced with a fork.
Notes
  1. Save additional pesto to add to tuna salad, lettuce wraps, etc.
  2. Loon Note:We grilled baby bok choy a few weeks ago and had it with rice. It has a lovely smoky flavor. Grilled chicken or tofu is a nice side addition tool.
Adapted from Loon Organics
Adapted from Loon Organics
Heart of Hutch https://heartofhutch.com/

February is American Heart Month

 

Heart disease is the leading cause of death for both men and women, but heart disease is preventable and controllable.

As you begin your journey to better heart health, remember to take things one step at a time and keep these things in mind:

  • Don’t become overwhelmed. Every step brings you closer to a healthier heart.
  • Don’t go it alone. The journey is more fun when you have company. Ask friends and family to join you.
  • Don’t get discouraged. You may not be able to take all of the steps at one time. Get a good night’s sleep and do what you can tomorrow.
  • Reward yourself. Find fun things to do to decrease your stress. Round up some colleagues for a lunchtime walk, join a singing group, or have a healthy dinner with your family or friends.

Learn more and check out the tip a day provided by the CDC throughout February.

Cornmeal-Crusted Chicken Nuggets

Looking for a Heart Healthy recipe the whole family will love? Check out this Cornmeal-Crusted Chicken Nuggets recipe from EatingWell.

  • 1 cup fresh blackberries or raspberries, finely chopped
  • 1 1/2 tablespoons whole-grain mustard
  • 2 teaspoons honey
  • 1 pound chicken tenders, cut in half crosswise
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons cornmeal
  • 1 tablespoon extra-virgin olive oil

Preparation

  1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
  2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium  bowl, add the chicken and toss to coat (discard any leftover cornmeal).
  3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.

Nutrition

Per serving: 184 calories; 5 g fat ( 1 g sat , 3 g mono ); 67 mg cholesterol; 9 g carbohydrates; 3 g added sugars; 26 g protein; 2 g fiber; 452 mg sodium; 70 mg potassium.

Carbohydrate Servings: 1                                       Exchanges: 1 starch, 4 lean meat, 1 fat

Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots.

 

Local Connection to Orphan Train

On February 23rd from 2-4 pm Renee Wendinger will speak at the McLeod County Historical Society about our local connection to Orphan Trains. You don’t want to miss this.

Read more about the upcoming events that will expand your reading experience and connect you with others in our community.

  

Heart of Hutch

Heart of Hutch